TRAINING AND EXPERIENCE: Must have 3 years of cooking experience in a professional kitchen, to include each of the following areas: saucier, prep, banquet, pantry, and hot line.

JOB KNOWLEDGE: Must have working knowledge of 5 basic sauce groups, soup preparations, food product, cooking temperatures, banquet production, sanitation standards as outlined by the Health Department, use of all kitchen equipment and accompanying safety features.

Schedule

Varied times/days, including weekends and holidays.

Benefits

Vacation/Holiday/Sick Pay 

401K

Medical/Dental/Vision

Short Term / Long Term Disability /Supplemental Coverage

Equal Opportunity Employer

Drug-Free Workplace